List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Identify processing stages for preparation of products
Establish the principles of pre-treatments for fat and oil processing
Establish regulatory, quality and safety requirements
Conduct test runs of the manufacturing process and check product against requirements
Identify processing techniques and technologies used to produce edible fats and oils
Identify the steps involved in the manufacture of the product
Apply appropriate hygiene and sanitation practices
Identify data requirements appropriate for food safety, quality and production standards
Manufacture edible fats and oils according to specifications
Establish data collection points consistent with equipment capabilities and data requirements
Implement procedures to deal with non-conformance in relation to process and the final product
Identify suitable packaging and storage requirements for the products and check against regulatory, client and company requirements
Undertake test packaging of products and check for safety and conformance to client and company requirements
Carry out tests to assess the safety and quality and to determine the shelf life of the product
Conduct sensory analysis to confirm product quality
Identify and assess all common hazards and critical control points (CCPs) for the production of products
Monitor and review the critical control points (CCPs) and critical limits for product safety
Review operating procedures for food safety and quality
Review the production plan against company and client schedules and quality requirements
Review environmental impacts and associated costs for processing of food products
Rectify or report issues arising with production processes

Assessment Cover Sheet

FBPFST5028 - Implement and review the manufacturing and processing of edible fats and oils

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPFST5028 - Implement and review the manufacturing and processing of edible fats and oils

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: